MINCED BEEF AND SPINACH CURRY
A hearty, flavourful and nutritious curry dish. Pared-down ingredients and a simple technique, resulting in surprisingly deep and complex flavours. Goes VERY nicely with brown rice or wholewheat flatbreads. Compliments a fresh, herby salad well.
Provided by Bunny Mazonas
Categories Curries
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Chop the onion and crush the garlic. Slice the scotch bonnet into thin slivers and chop these finely.
- Heat the oil in a deep-sided frying pan/skillet and cook the onions, garlic and pepper until soft. Add the minced beef and brown off.
- Place the balls of frozen spinach into the pan on top of the beef. Cover and cook on a medium heat until spinach is softened. Stir thoroughly.
- Add the cinnamon, coriander, cumin and garam masala. Stir thoroughly to blend in spices, then add the chopped tomato.
- Increase heat and cook until the sauce reduces and thickens. Add salt to taste.
Nutrition Facts : Calories 342.2, Fat 17.6, SaturatedFat 6, Cholesterol 81.2, Sodium 185.2, Carbohydrate 17.4, Fiber 7.2, Sugar 6, Protein 31.9
BEEF CURRY WITH SPINACH (PALAK GHOST)
From an Indian chef in Hamburg. All I can say is Awesome! We have made this multiple times and each time we love it more and more. The combination sounds a bit odd at first, but if you like Indian food at all, you will love this recipe.
Provided by TJW2725
Categories Curries
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Put cloves, peppercorns, bay leaves, and cardamom capsules in a metal tea filter ( the kind that is a ball with a hook and chain on it).
- Heat 3 TB oil in a large pot over medium-high heat and sear the meat in 3 batches until browned. Remove the meat and salt it.
- Add another 3 TB oil in the pot and sauté the onions, chile, garlic, and ginger until onions are translucent.
- Add the meat and sprinkle with the chile powder, curcuma, garam masala, and cumin.
- Stir well until all is coated with the powdered spices (about 2-3 minutes).
- Add enough chicken broth until meat is covered, add the tea filter with the spices, cover and bring to a boil.
- Reduce heat and simmer for 90 minutes.
- Remove spice filter, and add the heavy cream, let simmer for 30 minutes more, do not let it boil! Adjust seasonings ( we usually need more salt here, and maybe a bit more heat).
- Clean and wash the spinach.
- Add the fresh spinach to the pot right before serving, and incorporate it, stirring it into the curry just until it becomes soft, about 1 minute. Serve immediately, with rice.
Nutrition Facts : Calories 579, Fat 33.9, SaturatedFat 18.5, Cholesterol 226.8, Sodium 967.7, Carbohydrate 14.5, Fiber 3.5, Sugar 1.2, Protein 57.6
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